Easy Peri Peri Sauce Coated Chicken

This Easy Peri Peri Sauce Chicken has a yogurt tasting creamy sauce without having to add any yogurt. The chicken is fully cooked by pan frying, then the sauce is prepared at the end to coat the chicken in. The sauce combines chili, apple cider vinegar and coconut milk.

The chicken is brined first in salt and water. This keeps the chicken juicy and tender during and after cooking. To brine the chicken mix enough water to cover the chicken with about half a cup salt. Mix and add the chicken in, then cover the container and leave in the fridge for about 4 hours or more. You can skip the brine if you prefer, but once you try it, you’ll taste the difference it brings to the texture of your chicken.

Easy Recipe Adaptations

You can easily substitute the apple cider vinegar with lemon juice in this recipe. You can also reduce or add more chili based on how you prefer your chicken.

Easy Peri Peri Sauce Coated Chicken Recipe

Ingredients

2 servings

2 chicken breasts

1 red chili or less, sliced

1 tablespoon apple cider vinegar

3 tablespoons coconut milk/cream

3 tablespoons broth or stock of choice

half a teaspoon chopped garlic

a quarter teaspoon mixed herbs of your choice

a quarter teaspoon cayenne pepper

half a teaspoon paprika

salt to taste

2 tablespoons cooking oil of choice

Cooking Directions

In a pan at medium heat add cooking oil and warm it up.

Fry the chicken breasts until cooked, for about 8 minutes each side depending on how thick your chicken breast is.

Take the chicken breasts off the pan and set them aside, while making the sauce.

Add garlic to the pan and fry for about 2 minutes until it starts to turn golden brown.

Add the chili and fry for a further minute.

Add the vinegar, broth, coconut milk and herbs, then mix in quick circular motions to a smooth paste until it starts to simmer.

Season with a bit of salt and taste.

Toss the chicken in the sauce and coat it all round ready to serve.

If you want more sauce add on about 2 more tablespoons stock or broth.